Guava Smoothie
This vibrant guava smoothie blends ripe guava, frozen banana, pineapple, and creamy coconut milk into a thick, refreshing drink that tastes like a tropical vacation in a glass.
Equipment
- High-speed blender - Essential for blending guava seeds and peel smoothly
- Sharp knife
- Cutting board
- Measuring cups
- Measuring spoons
- Citrus juicer - For fresh lime and orange juice
- Fine-mesh strainer - Optional, if your blender isn't high-powered
- Tall smoothie glasses - 16 oz / 475ml size recommended
- Reusable smoothie straws - Optional, nice for thick smoothies
Ingredients
- 2 ripe guavas - about 1 cup or 150g flesh, peeled, seeded, and chopped, or 1 cup frozen guava pulp
- 1 frozen banana - medium, about 120g, broken into chunks
- 1/2 cup frozen pineapple chunks - 75g
- 3/4 cup coconut milk - 180ml, light or full-fat, plus extra to adjust consistency
- 1/2 cup orange juice - 120ml, freshly squeezed or store-bought
- 1 tablespoon fresh lime juice - 15ml
- 1/2 cup ice cubes - 75g, optional, reduce or omit if using frozen fruit
- 1-2 teaspoons honey or agave syrup - 5-10ml, optional, to sweeten if needed
- Fresh guava slices - for garnish, optional
- Pineapple wedge - for garnish, optional
- Lime wedge - for garnish, optional
- Shredded coconut - for garnish, optional
Instructions
- Rinse guavas, cut off ends, slice in half, scoop out seeds and fibrous core, peel, and chop flesh into 1-inch pieces.
- Measure frozen banana chunks and pineapple. Squeeze fresh orange juice and lime juice.
- Add coconut milk, orange juice, and lime juice to the blender first. Then add guava, frozen banana, frozen pineapple, ice (if using), and sweetener.
- Start on low speed for 10-15 seconds, increase to medium for 15 seconds, then blend on high for 45-60 seconds until completely smooth.
- Taste and adjust sweetness with more honey or tartness with extra lime juice. Strain through a fine mesh sieve if desired for an ultra-smooth texture.
- Pour into tall glasses, garnish with guava slices, pineapple, lime wedges, or shredded coconut, and serve immediately.
Notes
- Ripe guava: Choose guavas that are slightly soft to the touch and fragrant. Under-ripe guava is starchy and less flavorful.
- Freeze banana ahead: Peel and freeze bananas in a zip-lock bag for up to 3 months for the best creamy texture.
- Liquids first: Always add liquids to the blender before frozen fruit to prevent the motor from straining and ensure smooth blending.
- Ice usage: If using all frozen fruit, skip the ice to avoid a watery, diluted flavor. Add ice only if using fresh fruit.
- Strain for silkiness: If you don't have a high-speed blender, pour the finished smoothie through a fine mesh strainer for a perfectly smooth, seed-free result.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 24 hours. Shake or stir well before drinking as separation may occur.
- Freeze for later: Pour into freezer-safe containers or ice cube trays and freeze for up to 1 month. Thaw overnight or blend frozen cubes with a splash of coconut milk.
- Make smoothie packs: Portion frozen banana, guava, and pineapple into zip-lock bags. When ready, empty the pack into the blender with liquids for a quick 5-minute smoothie.